So, for Robin’s Birthday I made a slew of yummy desserts and stuff. We’ll begin with blue velvet cupcakes topped with blue butterflies.
They turned out really cute and I love velvet cupcakes! So I found these adorable cupcake liners!
They were really cute and appropriate for my butterfly cupcakes!
Preheat your oven to 350! Mix all the dry ingredients together!
Mix the oil and sugar. Then mix in the eggs. Alternate the dry mixture into the egg mixture with buttermilk. Mix the baking soda with the vinegar and mix that into the batter.
Tint with blue dye till you have the desired color.
Pour into prepared tins and bake for 20 minutes.
Pipe on cream cheese frosting. In the photos I piped them on in a swirl, but don’t do this. I had to flatten them out before I put the butterflies on.
Place body of the butterfly on.
Then place white chocolate chips on side for supports.
Lean wings on the chocolate chips.
Place the antennae.
I’ll post a finished dessert table photo in a later post 🙂
BLUE VELVET CUPCAKES
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon blue gel-paste food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
CREAM CHEESE FROSTING
- 8 ounces (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 3/4 teaspoon pure vanilla extract
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
- blue candy melts
- chocolate candy melts
- parchment paper
- piping bags
- small round piping tips
- white non-pareils
I hope you guys enjoyed!